Pork Wellington
A savory pork tenderloin Wellington features a prosciutto and mushroom wrapping, baked in puff pastry, and served with béarnaise sauce.
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Instructions
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Preheat the oven to 400 F.
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Season the pork tenderloin with salt and pepper, then brown it on all sides in 2 tablespoons of oil in a skillet until its internal temperature reaches 110 F; set aside to cool.
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Pulse cremini mushrooms in a food processor until finely textured.
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Sauté a minced shallot in 2 tablespoons of butter and 1/2 tablespoon of olive oil for 2 minutes.
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Stir in the pulsed mushrooms, minced garlic, thyme, and salt; continue cooking until the liquid evaporates.
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Deglaze the pan with 1/4 cup of white wine, scraping up any browned bits, and cook until dry; set aside to cool.
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Arrange 10 slightly overlapping prosciutto slices on plastic wrap to form a blanket.
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Spread half of the mushroom mixture evenly over the prosciutto.
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Place the cooled tenderloin on the mushrooms and spread the remaining mushroom mixture over it.
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Use the plastic wrap to tightly roll the prosciutto around the tenderloin into a compact cylinder, then refrigerate for 15 minutes.
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On a floured surface, roll a thawed puff pastry sheet into a 12x18-inch rectangle.
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Prepare an egg wash by beating 1 egg yolk with 1 tablespoon of water.
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Unwrap the chilled tenderloin, place it on the pastry, then wrap the pastry tightly around the meat, folding and tucking the ends underneath.
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Brush the entire pastry-wrapped tenderloin with the egg wash.
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Transfer the Wellington to a baking sheet, seam-side down, and bake for approximately 20 minutes, or until its internal temperature reaches 140 F and the pastry is golden; rotate the pan halfway through.
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Let the Wellington rest for 10 minutes, then carve into slices and serve with warm béarnaise sauce if desired.